Mains
Craving cozy with a kick? Soup season’s officially been upgraded with this Spicy Tom Kha magic.
Servings: 2
Time: 35 mins
Prepare your ingredients by chopping the shallot, garlic, ginger, and chili. Bash the lemongrass if using stalk, then set aside. Warm the oil in a saucepan on medium heat.
Add the prepared ingredients to the pan, stirring well to combine flavors. Sauté for 3-5 minutes.
Add the soy sauce, rice vinegar, and curry paste to the pan, stirring well for an additional 2-3 minutes.
Mix in your vegetable stock and allow to simmer 15-20 minutes. Strain the mixture through a sieve so only the broth remains, then stir in the coconut milk and return to a simmer.
Slice the mushrooms and tofu, then add these to the broth and cook until softened (5-10 minutes).
Add chopped spring onion and cilantro, and mix in the sugar and lime juice.
Ladle into deep bowls to serve, and garnish with red chili, coriander, lime wedges, and a swirl of chili oil.
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